Raw Mango & Coconut Chutney
Bright, creamy, and full of tropical flair, this chutney blends the tartness of raw mango with the richness of avocado and the nutty sweetness of coconut. A hint of chili and fresh ginger add warmth, while a splash of lime keeps things lively.
This vibrant, velvety dip pairs beautifully with Baked Red Lentil and Carrot Vada, grilled vegetables, or grain bowls—and it comes together in just minutes. Whether you're after a fresh condiment or a unique twist on traditional chutney, this one brings bold flavor and irresistible texture to any dish.
Raw Mango & Coconut Chutney
Yield: 1 1/2 cups
Prep time: 10 MinTotal time: 10 Min
Ingredients
- ½ cup unsweetened dried coconut flakes
- ½ cup peeled raw mango, diced
- 1/2 avocado, diced
- 1 small green chili, chopped (adjust to taste)
- ½-inch piece fresh ginger, peeled
- ¼ tsp salt, or to taste
- 1–2 tbsp chopped cilantro (optional)
- ¼–½ cup water (adjust for texture)
- Juice of 1 lime
- Optional tempering (adds depth):
- 1 tsp oil (coconut or neutral)
- ½ tsp mustard seeds
- 5–6 curry leaves
- Pinch of asafoetida (hing)
Instructions
- Place the dried coconut flakes in a bowl with warm water for 10 minutes to soften. Drain before using.
- In a blender or small food processor, combine the soaked coconut, raw mango, green chili, ginger, salt, cilantro (if using), ¼ cup water, and lime juice. Blend until smooth, scraping down as needed. Add more water a spoonful at a time to reach your desired consistency.
- Optional tempering: Heat 1 tsp oil in a small pan. Add mustard seeds and let them pop. Add curry leaves and a pinch of asafoetida, then pour the sizzling mixture over the chutney. Stir gently to combine.
- Taste and adjust seasoning. Serve chilled or at room temperature with vadas, dosa, or grain bowls.
Notes
- Store in the fridge for up to 3 days.
- To make it nuttier, add 1 tbsp roasted peanuts or cashews before blending.